Passion fruit cheesecake - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
For the base
- 250 g Digestive biscuits
- 100 g Butter (unsalted)
- 30 g Unrefined light muscovado sugar
For the filling
- 700 g Cream cheese full fat
- 100 g Ricotta
- 130 g Unrefined golden caster sugar
- 3 Egg(s) (free range) large
- 5 Passion fruit(s)
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1
Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.
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2
To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.
For this step you'll need:
- 100g Butter (unsalted)
- 30g Unrefined light muscovado sugar
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3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
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4
Place in the fridge for 20-30 minutes to cool and set the base.
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5
For the filling beat together the cream cheese, ricotta and caster sugar until the mixture is very smooth and thick, taking care not to over beat.
For this step you'll need:
- 700g Cream cheese full fat
- 100g Ricotta
- 130g Unrefined golden caster sugar
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6
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Scoop the seeds and juice from 3 of the passion fruit and carefully fold into the mixture.
For this step you'll need:
- 3 Egg(s) (free range) large
- 3 Passion fruit(s)
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7
Spoon this into the tin on top of the baked base, spread it evenly across the base.
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8
Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.
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9
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.
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10
Just before serving decorate with seed scooped from the remaining two passion fruits.
For this step you'll need:
- 2 Passion fruit(s)